Prosciutto & Apple Crusted Salmon with Whittled Asparagus

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I pulled this one from the vault in order to brush it up, revamp it and re-write it. This was from the second shoot I did in preparation for launching the site. It took place in Thornton, Colorado at my buddy Hyon’s house. Hyon is photography ninja. He took these pictures and also taught me most of what I know about  photography.  He’s one of those guys who will always share his true opinion and who never compromises when it comes to quality. I am thankful for his friendship and the things he’s taught me.

Okay. So about this dish. It was inspired by my time at The Kincaid Grill in Anchorage, Alaska. We did something similar there and it fell in line with the Paleo Diet, so I wanted to feature this as one of the first recipes on the site.

This one was originally posted on June 7th, 2012.

It pairs aged, cured pork with Alaskan salmon, and a hint of sweetness from a Granny Smith apple. Sear that up and cook to an internal temp of 120ºF and you’re golden. I served this over some Thomas Keller inspired whittled asparagus for a more complete meal, but overall, this one is heavy on protein.

Here’s a close up that shows the thin slices of apple tucked between the tender salmon and the bold, crisp prosciutto crust. If you don’t have a mandolin to slice the apples, I show you how to use a knife in the video, but the best call would be to purchase a mandolin.

If you are looking for another killer salmon preparation, check out my Moroccan 5 1/2 Spiced Salmon.

If you like the prosciutto crusted fish idea, then my Prosciutto Crusted Opah is another great option.

Alright. I’d love to see some pictures of your rendition of this one. If you make it, please post to Instagram or Facebook and tag me.

Have a great weekend and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Rowing it out with the boys today…)

Prosciutto & Apple Crusted Salmon with Whittled Asparagus

Ingredient List: (5 Protein, 2 Carb, 9 Fat Blocks)

  • 1 – 6 ounce portion Alaskan King Salmon
  • 2 slices prosciutto (procure from deli if possible, freshly sliced is best)
  • 16 large asparagus spears, whittled
  • 6 thin apple slices
  • 3 tablespoons shallots, roughly chopped
  • 3 lemon wedges, juiced and zested
  • 3 tablespoons olive oil (Only 1/3 of this is absorbed into the food)
  • Kosher salt, pepper and chili powder, to taste

Preparation Instructions:

  1. Heat 1.5 Tablespoons of Olive oil in a 10” (25cm) sauté pan over medium high heat until oil runs quickly when pan is tilted back and forth. Then, add shallots and toss or stir with spoon for 15 seconds.
  2. Add Asparagus to Shallots and toss once again, season with salt, pepper and chili, cover with a lid and reduce heat to medium low. Cook for 5-7 minutes or until Asparagus reaches desired doneness. Remove from heat.
  3. While Asparagus is cooking, prepare Salmon by laying three apple slices over the top side of the filet.
  4. Cover Apples and Salmon with Prosciutto so that half of each Prosciutto slice is draping off of the edge, then flip Salmon/Apple/Prosciutto bundle over.
  5. Lightly salt the exposed, underside of Salmon, then cover with 3 remaining Apple slices and wrap with remaining Prosciutto. Salmon is now ready for searing.
  6. Preheat Oven to 400°F (205° C) and start a 6”-10” (15cm-25cm) Saute Pan over Medium-High heat.
  7. Once sauté pan is preheated, add remaining Olive Oil and Salmon/Apple/Prosciutto bundle to pan, seam side down.
  8. Cook on the first side for one minute, lifting the Salmon after 30 seconds to check the sear and redistribute the Olive Oil under fish. After 60 seconds, flip the Salmon and then place sauté pan in the preheated oven.
  9. Cook approximately 5 minutes or until the Salmon reaches an internal temperature of 120°F (49°C). Then, use an oven mitt or terry cloth to remove the pan from the oven.
  10. Place the Whittled Asparagus on the center of a dinner plate, top with Salmon and finish with Lemon Zest.
  11. Enjoy!

The goal of this recipe is to cook some amazing tasting food! Furthermore, see if you can hone your skills and prepare the Asparagus and Salmon so that they are done at the exact same time…. This is the name of the game in a restaurant!

“Keep It Paleo!”

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